Over medium heat, slowly melt butter and tomato paste.
Combine onions, bell pepper and celery and cook until onions are tender. Add crawfish.
Blend cornstarch with cold water to form a smooth paste and stir into crawfish mixture.
Season with Cajun seasoning or with salt and pepper.
Cover and cook 15 minutes over medium heat, stirring often.
Serve over rice, garnished with a parsley sprig.
Yields 4 servings.
In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
tir in corn, tomatoes, crawfish, cayenne and Cajun seasoning, cook 5 more
too high heat will cause crawfish to become rubbery or hard
Melt butter, then add onion and bell pepper. Cook on medium heat for 20 minutes. Add Ro-Tel tomatoes and cream of mushroom soup. Bring to a boil. Lower fire to medium heat and let cook for 20 minutes. Add crawfish and cook for 15 minutes or until crawfish is tender. Makes 4 to 6 servings.
inutes.
Put in the crawfish tails, both whole and ground
food processor; add the crawfish (fat too, if any) and
Saute onions and bell peppers in cooking oil.
Add Tony's seasoning.
After sauteing, add flour to thicken.
Stir in well. Add tomato sauce and water.
Stir well.
Let cook on medium heat for 30 minutes.
Then add crawfish; lower heat and let cook for 30 minutes.
May add crab meat when crawfish is added, if desired; serve over rice.
eat to low.
Add crawfish tails and salt and mix
In bowl, combine cornmeal, salt and soda.
In medium bowl, beat eggs; chop onions and jalapeno peppers.
Grate cheese and add beaten eggs, onions, peppers, cheese, oil, corn and crawfish tails. Combine this mixture with cornmeal mix and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.
Soften cream cheese.
Mix with lemon juice, mayonnaise, ketchup, hot sauce and onions.
Add
crawfish.
Mix well.
Makes about 2 cups.
Serve with crackers.
Saute, onions celery and bell pepper in butter add salt and the paprika. Add golden roux. Stir until well blended. Add crawfish tails cook ten minutes on medium-high heat, stirring often. Add water and simmer 30 minutes. Add more water if too thick. Serve hot over rice. To make golden roux melt butter in a cast iron skillet over low temperature. Blend in flour until golden color, stirring occasionally. Takes about 15 minutes.
Prepare fettuccine according to package directions and set to side.
Saute onions, bell pepper and celery in butter until tender.
Add crawfish and simmer 10 minutes.
Stir in garlic, flour, half and half and parsley.
Reduce heat to low and simmer 30 minutes.
Add cubed Velveeta cheese and stir until melted.
Combine prepared noodles with sauce and toss to coat well.
Place in a greased 6 quart casserole dish.
Sprinkle with Mexican style cheese.
Bake uncovered at 300 degrees for about 20 minutes.
if using), and add the crawfish and shrimp. Cook for about
Saute in margarine the bell pepper, garlic, onion, and celery.
Add
some of the crawfish fat for flavor.
Cook for about 30 minutes over a low fire. Add crawfish tails, green onions, 2 T.
chopped parsley, salt, pepper, cayenne pepper , and 4 cup of cooked rice. I sometimes add a small can of stem and pieces mushrooms.
Let this steam for about 5-10 minutes.
Add a little margarine or water if too dry.
aute until soft.
Add crawfish; season to taste with hot
Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
Cook over med-low heat, stirring constantly until thickened.
Serve over fettuccine with your favorite garlic bread.
Melt butter over medium heat in a large, heavy bottomed Dutch oven.
Add celery, onion, bell pepper, garlic, and Creole seasoning. Saute for 10 minute.
Add corn and cook for 15 minute.
Add crawfish tails and cook for an additional 15 minute
Gently stir in cooked rice and mix thoroughly.
Remove from heat. Add salt and cayenne to taste. Finish with the chopped green onions.
You may substitute 1 pound ground chuck for the crawfish tails.
In a large bowl, mix corn meal, salt and soda and set aside. Beat eggs well and add onions, peppers, cheese, oil, corn and crawfish tails.
Combine this mixture with dry ingredients and mix well.
Pour into greased 12 x 14-inch baking dish.
Bake at 375\u00b0 for 55 minutes or until golden brown.